Sour Cream Twists Recipe

When I was a little girl, my mother bought me an Easy Bake oven, and my "cookie-making career" was off and running. Now that I have my own family, I bake even more. At Christmas I make as many as 30 different kinds of cookies! This particular recipe has been in my family for generations. &mdashKathy Floyd, Greenville, Florida

Nutritional Facts

Directions

In a small bowl, dissolve yeast in water. Let stand 5 minutes. In a bowl, stir together flour and salt. Cut in butter an shortening until particles are the size of small peas. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture. Mix thoroughly (dough will be stiff and resemble pie pastry).

Combine white sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth. Roll out half of the dough into a rectangle. Sprinkle with about 1 tablespoon of the sugar mixture plus some red or green colored sugar. Fold rectangle into thirds (fold one end of dough over center and fold other end over to make three layers).

Give dough a quarter turn and repeat rolling, sugaring, and folding two more times. Roll out into a 16-in. x 9-in. rectangle. Cut into 3-in. x 1-in. strips. Twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining dough, sugar mixture and colored sugar.